Monday, May 07, 2007

Chicken curry

2 tsp curry powder
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground cardamom
1/2 tsp ground peppercorns
1 tsp cloves
2 tsp mustard seeds
1 tsp ground turmeric
1 onion
Garlic and ginger
4 tomatoes (roughly chopped)
Around 8 chicken thighs
Bay leaves
Tin tomatoes

Fry the onion, garlic, ginger and chicken in oil until the onion starts to colour and the chicken is browned.
Add all the spices and fry for about 5 minutes.
Add the tomatoes and contents of tomato can and stir.
Cover and simmer for about 20 minutes or until chicken is cooked through. Stir occasionally.
Serve with rice.

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